22 July 2017 Parsnips Cooking

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Parsnips are a vegetable seldom on the menu for most people. I grow them and they can get very large. If cooked in an appetizing manner they can be highly desirable even to children. Simply boiled they are blasé.
Method. Cut into flat pieces about one inch thick. Steam cook. They cook quickly about five minutes is sufficient. Place in a fry pan using ghee as an oil. Brown lightly on one side. Sprinkle with soy sauce, sprinkle lightly with brown sugar. Place pan in oven under the boiler and brown. Serve alone or as a meal vegetable.

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22 July 2017 Indigo Ruby Tomato.

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This unique tomato is producing fruit which is in the growing stage not yet ripe. At first glance they look like eggplant with a jet shiny black color at the portion exposed to Sun and perfectly spherical. The underside not exposed to Sun is still green. Closely related to Indigo Rose Tomato.

http://extension.oregonstate.edu/gardening/purple-tomato-debuts-indigo-rose Indigo Rose
The Indigo tomatoes will be purple where exposed to light and they tend to have a purple to black crown. They are ripe when their color changes from a shiny blue-purple to a dull purple-brown. The fruit also softens similarly to regular tomatoes, and the bottom of the tomatoes will turn from green to red when ripe.

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20 July 2017 Blueberry

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Blueberry were picked from a commercial farm, 19.5 pounds, the first of our season. The berries were large and excellent quality. Over the next two weeks more will be picked total around 90 plus pounds. Sixteen liters of juice was made about 1.2 pounds of berries per liter. Cost was $2.50 per pound. There is little residue in blueberries, but they need be strained to remove the tiny seeds or the juice is slightly gritty for some people.

21 July 2017 Blueberry Processing
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Fifteen pounds of blueberries were picked and processed into 11 liters of Pressure Canned juice. Pictures depict the process.

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19 July 2017 Tempeh

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A new batch of tempeh was made. From start to finish takes 24 hours. One loaf is sliced and kept on the table top for current use. The remaining loaves are kept in a sealed plastic container in the refrigerator until required, which is usually two to three days. The cool temperature effectively inhibits further fermentation. I keep a batch at room temperature to age for about one day. I find this causes the texture of the beans to be completely encapsulated by the starter mycelium. I eat it raw so to speak an haven’t tried any of the numerous recipes posted on the internet. The soy beans are well cooked prior to fermentation so raw is subjective. The taste is totally neutral. It can vary from benign to smelly sweaty running shoes by using different starter and other than ideal fermentation temperature, which is 31C. I am sold on starter from Indonesia, which is economical an a perfect product. http://tempehstarter.com/catalog/index.php?cPath=22&osCsid=8d88a95e87cca84858eb97a2f897ebd2 Tempeh Starter Raprima. (Rhizopus Oligosporus ) 2 bags 1 Kg.

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17 July 2017 American Gooseberry (Ribes hirtellum)

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Three pounds of berries were picked from the one American Gooseberry bush and made into three liters of pressure canned juice at 15 PSI for 15 minutes. The American Gooseberry is about half the size of its European counterpart. Pictures depict the process.

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17 July 2017 Tempeh Fermenter

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After an internet perusal of the presented fermenters or incubators it was decided to make a simple unit from common readily available parts. The parts are: A 23 liter bucket from home brewing wine store, a muscle heating pad wet/dry with Low, Med, High switch from a pharmacy about 14 by 11 inches, a 20 watt LED with a dimmer switch from a local hardware to fine control the temperature at 31C, a trouble lamp socket with cord for the dimmable LED bulb, A simple stand from shelving area of a hardware store to set the trays on, a cheap bulb thermometer. The only tool required is a soldering iron to burn a hole in the lid of the 23 liter bucket to install the dimmable LED. Construction should take only a few minutes after acquiring the parts.

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16 July 2017 Six Veg Juice

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Six vegetable types from the garden were processed into juice. The vegetables were dill 1/2 pounds, celery 1 pound, basil 1/2 pound, beets 3 pounds, carrots 1 pound, Parsnips 1 pound. The beet and carrot tops were used. No condiments were added, pure INJUN cooking. The seven liters of juice was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Annotated pictures depict the procedure.

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15 July 2017 European Gooseberry

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Twelve pounds of European Gooseberry were picked from one bush and processed into 7 liters of pressure canned juice at 15 PSI for 15 minutes. One liter was set aside for immediate use. The juice is slightly tart but still a pleasant beverage. The berries were easy to pick. since they are relatively large and in clumps along the branch. The bushes have strong long thorns, hence the use of gloves. Pictures depict the process.

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15 July 2017 Garlic Rounds Harvested

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The garlic rounds were harvested and set to dry for planting in the Fall of 2017. Each round will produce four cloves which will used for a main crop in 2018. The 2017 crop has not been harvested yet. Six scape seed heads were wrapped in gauze to collect the seeds as they mature. One seed head produces many seeds around 50 plus. The seeds fall out if not trapped. This method means all of the main crop can be utilized instead of a portion being used for planting for the next year’s crop.

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14 July 2017 Peas Juicing

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Four pounds of garden edible pod peas were processed into six liters of juice, pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. The peas were cooked until soft with about six liters of water, blended into a slurry, strained through a 2mm mesh food mill, then this residue was put through a Champion Juicer. Both outputs were then mixed. The strained juice was then placed in liter jars and pressure canned. Pictures depict the process.

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